Red meat and I have always been really good friends. In my teens a nice juicy t-bone was my mom’s go to meal for me when she fixed something I absolutely wouldn’t eat. As I’ve got older, I’ve realized that red meat is better eaten as an every once in a while treat, not a regular main dish. As the section of my plate reserved for meat has gotten smaller and smaller I’ve been looking for more meatless meals – good meatless meals. These pizzsa fall into that category. This recipe caught my attention while I was in the produce section of Publix. It was originally written as one large pizza but that would be way too much for me. I switched out the large pizza crust for Arnold’s Sandwich Thins so I could make little individual pizzas. It would work with naan, tortillas, or english muffins. The cheesy spinach mix keeps in the fridge for a few days so you can make one whenever you want. Not in the mood for pizza? This filling makes a pretty good dip. Pop it in the oven at 375 degrees until it starts to bubble around the edges. Add a couple tablespoons of pico de gallo or salsa and you have a spicy mexican spinach dip. Also you can subsitute a box of thawed and well drained frozen spinach if you like.
Mini Spinach Artichoke Pizzas
- 5 oz bag of spinach
- 14 oz can artichoke hearts, drained and finely chopped
- 1 1/2 cup shredded italian cheese blend
- 4 oz pkg Boursin Light Garlic and Herb Spread
- 3 tbsps light mayonnaise
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 pepper flakes
- 4 Arnold 100 Calorie Sandwich Thins
- Preheat oven to 420 degrees. Chop spinach and put in large bowl. Combine next 7 ingredients to bowl and mix well.
- Spread 1/4 cup of spinach mixture onto each half of sandwich thin. Sprinkle a teaspoon of remaining cheese on top of spinach mixture.
- Split remaining 3 thins and repeat.
- Place on baking sheet and bake in middle of oven.Bake for 12 to 15 minutes or until cheese bubbles.